The Cordony Kitchen — Amanda Cordony

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Ricotta and lemon pasta.


Cook time: 10 mins | Prep time: 10 mins | Serves: 2

Price per person - $3.40

Ingredients.

  • 150g spaghetti pasta, reserve 1 cup pasta water

  • 1 cup fresh ricotta

  • 2 large lemons, zest

  • 1 teaspoon cracked pepper, extra to garnish

  • pinch of salt, extra to garnish

  • 1 tablespoon extra virgin olive oil to drizzle


Method.

1. Bring a medium pot of salted water to the boil. Add pasta and cook as per packet instructions. Drain pasta and reserve 1 cup of pasta water.

2. In a medium bowl add ricotta, zest of one lemon, cracked pepper, salt and 1/2 cup of the pasta water. Use a whisk to combine.

3. Add another 1/4 cup of pasta water and whisk until smooth. Add pasta and combine. Leave extra pasta water for the end if needed.

4. Serve on a platter with the zest of remaining lemon, extra cracked pepper, salt and drizzle olive oil. Serve immediately.

Enjoy! Amanda x